Relationship between changes in texture of fruit and vegetables during cooking, drying or pressurization and pectic substances

• Project/Area Number: 22500746
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: Fukuyama University
• Principal Investigator: FUCHIGAMI Michiko 福山大学, 生命工学部, 教授 (60079241)
• Co-Investigator(Kenkyū-buntansha): KUWADA Hiroko 福山大学, 生命工学部, 助手 (20509252)
• Co-Investigator(Renkei-kenkyūsha): TERAMOTO Ai 関東学院大学, 人間環境学部, 准教授 (50275369)
• Project Period (FY): 2010-04-01 – 2014-03-31
• Project Status: Completed (Fiscal Year 2013)
• Budget Amount: ¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000); Fiscal Year 2013: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000); Fiscal Year 2012: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000); Fiscal Year 2011: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000); Fiscal Year 2010: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
• Keywords: 野菜 / 果実 / ペクチン / テクスチャー / 調理 / 乾燥 / 高圧力 / 組織 / ヤマクラゲ / ステムレタス / 加熱調理 / βー脱離 / 加熱処理 / 高圧力処理 / 電子顕微鏡 / リンゴ / イチゴ / 日向夏 / カリン / 金糸瓜 / ジャガイモ / ユズ / 物性

Research Abstract

Relationship between changes in texture of fruit and vegetables during cooking, drying or pressurization and pectin was investigated. The flesh of spaghetti squash separated into strands by trans-elimination of pectin when cooked. Raw Chinese quince was firm. However, when cooked, it was softened by hydrolysis. The potatoes soaked-then-cooked in calcium rich tap-water (pH 8) were firmer than those in tap-water (pH 6). The pectin de-esterified by soaking was resistant to degradation by trans-elimination and increased the binding with calcium; consequently, tissues remained firmer. When the dried stem-lettuce (Yama-kurage) was cooked, it maintained a crisp texture. The demethoxylation of pectin during drying inhibited the degradation of pectin during cooking. High-pressure-induced marmalade was evaluated as better than heat-induced marmalade because a natural color and flavor were maintained.

Research Products

• [Journal Article] The quqlity of high pressure-induced and heat-induced hyuganatsu marmalade (2013)
  • Author(s): Kuwada, H., Jibu, Y.,Tabuchi, M., Teramoto, A., Ishii, K.,Fuchigami, M.
  • Journal Title: J. Food Sci. and Engineering Volume: 3 Pages: 668-677
  • Peer Reviewed
• [Journal Article] 調理・加工による食品物性の挙動と組織に関する総合的研究 (2013)
  • Author(s): 渕上倫子
  • Journal Title: 日本調理科学会誌(平成24年度日本調理科学会学会賞受賞記念論文) Volume: 46 (2) Pages: 65-74
  • NAID: 110009604201
• [Journal Article] Changes in texture, structure and pectin of peach during pressurization, heating or processing of high- pressure-induced and heat-induced jam (2013)
  • Author(s): Kuwada, H., Jibu, Y., Nakamura, K., Tabuchi, M., Teramoto, A., Ishii, K., Kimura, Y., Fuchigami, M.
  • Journal Title: J. Food Sci. and Engineering Volume: 3 Pages: 1-8
  • Peer Reviewed
• [Journal Article] The quａlity of high pressure-induced and heat-induced hyuganatsu marmalade (2013)
  • Author(s): Kuwada, H., Jibu, Y.,Tabuchi, M., Teramoto, A., Ishii, K., Fuchigami, M.
  • Journal Title: Journal of Food Science and Engineering Volume: 3 Pages: 668-667
  • Peer Reviewed
• [Journal Article] 調理・加工による食品物性の挙動と組織に関する総合的研究（平成24年度日本調理科学会学会賞受賞記念論文） (2013)
  • Author(s): 渕上倫子
  • Journal Title: 日本調理科学会誌 Volume: 46 Pages: 65-74
• [Journal Article] Changes in texture, structure and pectin of peach during pressurization, heating or processing of high-pressure-induced and heat-induced jam (2013)
  • Author(s): Kuwada, H., Jibu, Y., Nakamura, K., Tabuchi, M., Teramoto, A., Ishii, K., Kimura, Y., Fuchigami, M.
  • Journal Title: Journal of Food Science and Engineering Volume: 3 Pages: 1-8
  • Peer Reviewed
• [Journal Article] Pectin of Peach during Pressurization, Heating or Processing of High-pressure-induced and Heat-induced Jam (2013)
  • Author(s): Hiroko Kuwada
  • Journal Title: Journal of Food Science and Engineering Volume: 3 Pages: 1-8
  • Peer Reviewed
• [Journal Article] 調理・加工による食品物性の挙動と組織に関する総合的研究 (2013)
  • Author(s): 渕上倫子
  • Journal Title: 日本調理科学会誌 Volume: 46 Pages: 65-74
  • NAID: 110009604201
• [Journal Article] Changes in pectin, texture and structure of citrus yuzu during soaking in citric acid, heating or pressurizing (2012)
  • Author(s): Kuwada, H., Jibu, Y., Teramoto, A., Fuchigami, M.
  • Journal Title: J Cookery Sci. Jpn Volume: 45 Pages: 181-188
  • NAID: 110009457821
  • Peer Reviewed
• [Journal Article] Changes in Pectin, Texture and Structure of Citrus Yuzu during Soaking in Citric Acid, Heating or Pressurization (2012)
  • Author(s): Hiroko Kuwada
  • Journal Title: 日本調理科学会誌 Volume: 45 Pages: 181-188
  • NAID: 110009457821
  • Peer Reviewed
• [Journal Article] Changes in texture, structure and pectin of peach during pressurization, heating or processing of high-pressure-induced and heat-induced jam (2012)
  • Author(s): Hiroko Kuwada, Yuri Jibu, Keiko Nakamura, Mayumi Tabuohi, Ai Teramoto, Kayoko Ishii, Yasumi Kimura, Michiko Fuchigami
  • Journal Title: ICEF11 International Conference Engineering and Food, Elsevier's Procedia Volume: NFP441(Proceeding CD-ROM版)
  • Peer Reviewed
• [Journal Article] Relationship between pectic substances and strand separation of cooked spaghetti squash (2012)
  • Author(s): Kayoko Ishii, Ai Teramoto, Hiroko Kuwada, Yuri Jibu, Mayumi Tabuchi, Yasumi Kimura, Michiko Fuchigami
  • Journal Title: ICEF11 International Conference Engineering and Food, Elsevier's Procedia Volume: AFT594(Proceeding CD-ROM版)
  • Peer Reviewed
• [Journal Article] 玄米飯の物性と微細構造 (2011)
  • Author(s): 桒田寛子, 寺本あい, 治部祐里, 田淵真愉美, 渕上倫子
  • Journal Title: 日本調理科学会誌 Volume: 44 (2) Pages: 137-144
  • NAID: 110008593962
  • Peer Reviewed
• [Journal Article] Changes in texture, structure and pectin of peach during pressurization, heating or processing of high- pressure-induced and heat-induced jam (2011)
  • Author(s): Kuwada, H., Jibu, Y., Nakamura,K., Tabuchi,M., Teramoto, A., Ishii, K., Kimura,Y., Fuchigami, M.
  • Journal Title: ICEF11 International Conference Engineering and Food, Proceeding CD-ROM版& Science Direct and Scopus on Elsevier's Procedia Volume: NFP441 Pages: 6-6
• [Journal Article] Relationship between pectic substances and strand separation of cooked spaghetti squash (2011)
  • Author(s): Ishii,K., Teramoto, A., Kuwada, H., Jibu, Y. Tabuchi, M., Kimura,Y., Fuchigami, M.
  • Journal Title: ICEF11 International Conference Engineering and Food, Proceeding CD-ROM版& Science Direct and Scopus on Elsevier's Procedia Volume: AFT594 Pages: 6-6
• [Journal Article] The quality of high pressure-induced and heat-induced yuzu marmalade (2010)
  • Author(s): Kuwada, H., Jibu,Y., Teramoto, A., Fuchigami, M.
  • Journal Title: High Pressure Research Volume: Vol. 30, No. 4 Pages: 547-554
  • Peer Reviewed
• [Journal Article] The quality of high pressure-induced and heat-induced yuzu marmalade (2010)
  • Author(s): Hiroko Kuwada, Yuri Jibu, Ai Teramoto, Michiko Fuchigami
  • Journal Title: High Pressure Research Volume: 30 Pages: 547-554
  • Peer Reviewed
• [Presentation] 野菜・果実のペクチン質に関する調理科学的研究 (2014)
  • Author(s): 渕上倫子
  • Organizer: 日本家政学会第66回大会
  • Place of Presentation: 北九州市(平成26年度日本家政学会学会賞受賞講演)
• [Presentation] 高圧力を利用したミカンマーマレードに関する研究 (2014)
  • Author(s): 桒田寛子, 治部祐里, 田淵真愉美, 寺本あい, 渕上倫子
  • Organizer: 日本家政学会第66回大会
  • Place of Presentation: 北九州市(研究発表要旨集, p.69)
• [Presentation] 高圧力を利用したミカンマーマレードに関する研究 (2014)
  • Author(s): 桑田寛子、治部祐里、田淵真愉美、寺本あい、渕上倫子
  • Organizer: 日本家政学会第66回大会
  • Place of Presentation: 北九州国際会議場、西日本総合展示場新館（北九州市）
• [Presentation] 野菜・果実のペクチン質に関する調理科学的研究 (2014)
  • Author(s): 渕上倫子
  • Organizer: 日本家政学会第66回大会(平成26年度日本家政学会学会賞受賞講演)
  • Place of Presentation: 北九州国際会議場、西日本総合展示場新館（北九州市）
  • Invited
• [Presentation] 野菜・果実のペクチン質に関する調理科学的研究 (2014)
  • Author(s): 渕上倫子
  • Organizer: 日本家政学会、日本調理科学会中国・四国支部合同公開講演会
  • Place of Presentation: 広島女学院大学（広島市）
  • Invited
• [Presentation] The quality of high-pressure-induced and heat-induced lemon marmalade (2013)
  • Author(s): Kuwada,H.,Jibu, Y., Teramoto, A., Kimura,Y., Ishii, K.,Takahasi, C., Fuchigami, M.
  • Organizer: The 20th International Congress of Nutrition (ICN)
  • Place of Presentation: Granada, Spain
• [Presentation] The relationship between pectic compositions of dried stem-lettuce (yama-kurage) and difficulty in cooking (2013)
  • Author(s): Fuchigami, M., Kuwada, H., Ishii, K., Kimura, Y., Takahasi, C., Hiramatsu,S.,Jibu, Y., Tabuchi, M., Teramoto,A.
  • Organizer: The 20th International Congress of Nutrition (ICN)
  • Place of Presentation: Granada, Spain
• [Presentation] ヤマクラゲ(乾燥ステムレタス)の煮熟軟化とペクチンの関係 (2013)
  • Author(s): 桒田寛子, 寺本あい, 田淵真愉美, 石井香代子, 木村安美, 髙橋知佐子, 渕上倫子
  • Organizer: 日本栄養改善学会平成25年度大会
  • Place of Presentation: 神戸(講演要旨集, p.297)
• [Presentation] Changes in browning and calcium oxalate crystals of three varieties of yam by acid-treatment and rheological properties by freezing (2013)
  • Author(s): Fuchigami, M., Kuwada, H., Kimura,Y.
  • Organizer: The 17th Biennial International Congress Asian Regional Association for Home Economics (ARAHE)
  • Place of Presentation: Singapore
• [Presentation] 高圧力を利用したレモンマーマレードに関する研究 (2013)
  • Author(s): 桒田寛子, 治部祐里, 田淵真愉美, 寺本あい, 木村安美, 渕上倫子
  • Organizer: 日本家政学会第65回大会
  • Place of Presentation: 東京(研究発表要旨集, p.110)
• [Presentation] The quality of high-pressure-induced and heat-induced lemon marmalade (2013)
  • Author(s): Kuwada, H.,Jibu, Y., Teramoto, A., Kimura, Y., Ishii, K.,Takahasi, C., Fuchigami, M.
  • Organizer: The 20th International Congress of Nutrition
  • Place of Presentation: Granada Congress Centre (Granada, Spain)
• [Presentation] The relationship between pectic compositions of dried stem-lettuce (yama-kurage) and difficulty in cooking (2013)
  • Author(s): Fuchigami, M., Kuwada, H., Ishii, K., Kimura, Y., Takahasi, C., Hiramatsu, S., Jibu, Y., Tabuchi, M., Teramoto, A.
  • Organizer: The 20th International Congress of Nutrition
  • Place of Presentation: Granada Congress Centre (Granada, Spain)
• [Presentation] ヤマクラゲ（乾燥ステムレタス）の煮熟軟化とペクチンの関係 (2013)
  • Author(s): 桑田寛子、寺本あい、田淵真愉美、石井香代子、木村安美、髙橋知佐子、渕上倫子
  • Organizer: 日本栄養改善学会平成25年度大会
  • Place of Presentation: 神戸市国際会議場、神戸国際展示場3号館、神戸ポートピアホテル、神戸商工会議所（神戸市）
• [Presentation] Changes in browning and calcium oxalate crystals of three varieties of yam by acid-treatment and rheological properties by freezing (2013)
  • Author(s): Fuchigami, M., Kuwada, H., Kimura, Y.
  • Organizer: The 17th Biennial International Congress Asian Regional Association for Home Economics
  • Place of Presentation: National Institute of Education （Singapore City, Singapore)
• [Presentation] 高圧力を利用したレモンマーマレードに関する研究 (2013)
  • Author(s): 桑田寛子、治部祐里、田淵真愉美、寺本あい、木村安美、渕上倫子
  • Organizer: 日本家政学会第65回大会
  • Place of Presentation: 昭和女子大学（東京)
• [Presentation] イモ類の調理科学と食文化 (2012)
  • Author(s): 渕上倫子
  • Organizer: 第19回広島県日本栄養改善学会
  • Place of Presentation: 広島県健康福祉センター(広島県)(招待講演)
  • Year and Date: 2012-02-18
• [Presentation] 高圧力を利用したグレープフルーツジャムに関する研究 (2012)
  • Author(s): 桒田寛子, 寺本あい, 田淵真愉美, 石井香代子, 木村安美, 髙橋知佐子, 渕上倫子
  • Organizer: 日本栄養改善学会平成24年度大会
  • Place of Presentation: 名古屋(講演要旨集, p.28)
• [Presentation] Effects of temperature and time of soaking in distilled water or tap water on the hardening of potatoes during cooking (2012)
  • Author(s): Makio, S., Kuwada,H.,Jibu, Y., Tabuchi, M., Teramoto, A., Ishii, K., Kimura,Y., Fuchigami, M.
  • Organizer: 16th World Congress of Food Science & Technology IUFoST
  • Place of Presentation: Foz do Iguassu, Brazil
• [Presentation] Changes in texture, structures and pectin of apple during soaking in citric acid, pressurization, heating or processing of high-pressure- induced and heat-induced jam (2012)
  • Author(s): Fuchigami, M., Kuwada, H., Jibu, Y., Tabuchi, M., Teramoto,A., Kimura, Y., Ishii, K.
  • Organizer: 16th World Congress of Food Science & Technology IUFoST
  • Place of Presentation: Foz do Iguassu, Brazil
• [Presentation] The quality of high-pressure- induced and heat-induced hyuga-natsu marmalade (2012)
  • Author(s): Kuwada, H., Jibu, Y., Tabuchi, M., Teramoto, A., Kimura,Y., Ishii, K., Fuchigami, M.
  • Organizer: 16th World Congress of Food Science & Technology IUFoST
  • Place of Presentation: Foz do Iguassu, Brazil
• [Presentation] 高圧力を利用したブンタンマーマレードに関する研究 (2012)
  • Author(s): 桒田寛子, 治部祐里, 田淵真愉美, 寺本あい, 木村安美, 石井香代子, 渕上倫子
  • Organizer: 日本調理科学会平成24年度大会
  • Place of Presentation: 秋田(研究発表要旨集, p. 52)
• [Presentation] 高圧力を利用した日向夏マーマレードに関する研究 (2012)
  • Author(s): 桒田寛子, 槙尾幸子, 田淵真愉美, 石井香代子, 木村安美, 渕上倫子
  • Organizer: 日本家政学会第64回大会
  • Place of Presentation: 大阪(研究発表要旨集, p.116)
• [Presentation] 高圧力を利用した日向夏マーマレードに関する研究 (2012)
  • Author(s): 桑田寛子
  • Organizer: 一般社団法人 日本家政学会第64回大会
  • Place of Presentation: 大阪市立大学（大阪市）
• [Presentation] 高圧力を利用したブンタンマーマレードに関する研究 (2012)
  • Author(s): 桑田寛子
  • Organizer: 一般社団法人日本調理科学会平成24年度大会
  • Place of Presentation: 秋田大学（秋田市）
• [Presentation] 高圧力を利用したグレープフルーツジャムに関する研究 (2012)
  • Author(s): 桑田寛子
  • Organizer: 第59回日本栄養改善学会学術総会
  • Place of Presentation: 名古屋国際会議場（名古屋市）
• [Presentation] EFFECTS OF TEMPERATURE AND TIME OF SOAKING IN DISTILLED WATER OR TAP WATER ON THE HARDENING OF POTATOES DURING COOKING (2012)
  • Author(s): Sachiko Makio
  • Organizer: 16th World Congress of Food Science and Technology
  • Place of Presentation: Ｒａｆａｉｎ Ｐａｌａｃｅ Ｈｏｔｅｌ ａｎｄ Ｃｏｎｖｅｎｔｉｏｎ Ｃｅｎｔｅｒ （Foz do Iguassu, Brazil）
• [Presentation] THE QUALITY OF HIGH-PRESSURE-INDUCED AND HEAT-INDUCED HYUGA-NATSU MARMALADE (2012)
  • Author(s): Hiroko Kuwada
  • Organizer: 16th World Congress of Food Science and Technology
  • Place of Presentation: Ｒａｆａｉｎ Ｐａｌａｃｅ Ｈｏｔｅｌ ａｎｄ Ｃｏｎｖｅｎｔｉｏｎ Ｃｅｎｔｅｒ （Foz do Iguassu, Brazil）
• [Presentation] CHANGES IN TEXTURE, STRUCTURES AND PECTIN OF APPLE DURING SOAKING IN CITRIC ACID, PRESSURIZATION, HEATING OR PROCESSING OF HIGH-PRESSURE-INDUCED AND HEAT-INDUCED JAM (2012)
  • Author(s): Michiko Fuchigami
  • Organizer: 16th World Congress of Food Science and Technology
  • Place of Presentation: Ｒａｆａｉｎ Ｐａｌａｃｅ Ｈｏｔｅｌ ａｎｄ Ｃｏｎｖｅｎｔｉｏｎ Ｃｅｎｔｅｒ （Foz do Iguassu, Brazil）
• [Presentation] 加熱方法、加熱時間を異にするじゃがいもの物性比較 (2011)
  • Author(s): 桑田寛子、寺本あい、槙尾幸子、田淵真愉美、石井香代子、木村安美、渕上倫子
  • Organizer: 日本栄養改善学会平成23年度大会
  • Place of Presentation: 広島国際会議場(広島県)
  • Year and Date: 2011-09-09
• [Presentation] ダイジョの調理特性に関する研究-シュウ酸カルシウム結晶- (2011)
  • Author(s): 桑田寛子、石井香代子、木村安美、渕上倫子
  • Organizer: 日本調理科学会平成23年度大会
  • Place of Presentation: 高崎健康福祉大学(群馬県)
  • Year and Date: 2011-08-30
• [Presentation] 圧力の食品の加工への利用 (2011)
  • Author(s): 渕上倫子
  • Organizer: 特定非営利活動法人中国四国農林水産・食品先進技術研究会(略称:中四国アグリテック)
  • Place of Presentation: 福山大学(広島県)(招待講演)
  • Year and Date: 2011-08-05
• [Presentation] Relationship between pectic substances and strand separation of cooked spaghetti squash (2011)
  • Author(s): Kayoko Ishii, Ai Teramoto, Hiroko Kuwada, Yuri Tibu, Mayumi Tabuchi, Yasumi Kimura, Michiko Fuchigami
  • Organizer: 11^<th> International Congress on Engineering and Food
  • Place of Presentation: アテネヒルトンホテル(Athens, Greece)
  • Year and Date: 2011-05-25
• [Presentation] Changes in texture, structure and pectin of peach during pressurization, heating or processing of high-pressure-induced and heat-induced jam (2011)
  • Author(s): Hiroko Kuwada, Yuri Jibu, Keiko Nakamura, Mayumi Tabuchi, Ai Teramoto, Kayoko Ishii, Yasumi Kimura, Michiko Fuchigami
  • Organizer: 11^<th> International Congress on Engineering and Food
  • Place of Presentation: アテネヒルトンホテル(Athens, Greece)
  • Year and Date: 2011-05-23
• [Presentation] 加熱方法・加熱時間を異にするじゃがいもの物性比較 (2011)
  • Author(s): 桒田寛子, 寺本あい, 槙尾幸子, 田淵真愉美, 石井香代子, 木村安美, 渕上倫子
  • Organizer: 日本栄養改善学会平成23年度大会
  • Place of Presentation: 広島市(研究発表要旨集p. 229)
• [Presentation] ダイジョの調理特性に関する研究-シュウ酸カルシウム結晶- (2011)
  • Author(s): 桒田寛子, 石井香代子, 木村安美, 渕上倫子
  • Organizer: 日本調理科学会平成23年度大会
  • Place of Presentation: 高崎市(研究発表要旨集p. 25)
• [Presentation] Relationship between Pectic substances and the softening of potatoes during cooking (2011)
  • Author(s): Fuchigami, M., Kuwada, H., Teramoto,A., Jibu, Y., Tabuchi, M., Makio, S.
  • Organizer: The 16th Biennial International Congress Asian Regional Association for Home Economics (ARAHE)
  • Place of Presentation: Makati, Philippines(Abstracts p. 12)
• [Presentation] Changes in texture, structure and pectin of peach during pressurization, heating or processing of high- pressure- induced and heat-induced jam (2011)
  • Author(s): Kuwada, H., Jibu, Y., Nakamura,K., Tabuchi,M., Teramoto, A., Ishii, K., Kimura,Y., Fuchigami, M.
  • Organizer: 11th International Congress on Engineering and Food (ICEF11)
  • Place of Presentation: Athens, Greece(Abstracts VolumeIIIpp. 1665-1666)
• [Presentation] Relationship between pectic substances and strand separation of cooked spaghetti squash (2011)
  • Author(s): Ishii,K., Teramoto, A., Kuwada, H., Jibu, Y. Tabuchi, M., Kimura,Y., Fuchigami, M.
  • Organizer: 11th International Congress on Engineering and Food (ICEF11)
  • Place of Presentation: Athens, Greece(Abstracts VolumeIIIpp. 2019-2020)
• [Presentation] Relationship between pectic substances and the softening of potatoes during cooking (2011)
  • Author(s): Michiko Fuchigami, Hiroko Kuwada, Yasumi Kimura, Ai Teramoto, Yuri Jibu, Mayumi Tabuchi, Sachiko Makio
  • Organizer: The 16th Biennial International Congress Asian Regional Association for Home Economics (ARAHE)
  • Place of Presentation: AIM Conference Center (Makati, Philippines)
• [Presentation] 冷凍処理したジャガイモの物性と官能評価 (2010)
  • Author(s): 桑田寛子、槙尾幸子、寺本あい、田淵真愉美、石井香代子、渕上倫子
  • Organizer: 日本栄養改善学会平成22年度大会
  • Place of Presentation: 埼玉県坂戸市
  • Year and Date: 2010-09-11
• [Presentation] ジャガイモ(メークイン)の煮熟軟化とペクチン質の関係 (2010)
  • Author(s): 桑田寛子、寺本あい、治部祐里、田淵真愉美、槙尾幸子、渕上倫子
  • Organizer: 日本調理科学会平成22年度大会
  • Place of Presentation: 福岡市
  • Year and Date: 2010-08-27
• [Presentation] Changes in pectin, texture and structure of citrus yuzu during soaking in citric acid, heating or pressurization (2010)
  • Author(s): Fuchigami, M., Kuwada,H., Jibu, Y., Teramoto, A.
  • Organizer: 6th International Conference on High Pressure Bioscience and Biotechnology (HPBB2010)
  • Place of Presentation: Freising, Germany(Abstracts, p.83)
  • Year and Date: 2010-08-09
• [Presentation] The quality of high-pressure- induced and heat-induced yuzu marmalade (2010)
  • Author(s): Kuwada,H., Jibu, Y., Teramoto, A., Fuchigami, M.
  • Organizer: 6th International Conference on High Pressure Bioscience and Biotechnology (HPBB2010)
  • Place of Presentation: Freising, Germany(Abstracts, p.84)
  • Year and Date: 2010-08-09
• [Presentation] ジャガイモの硬化に及ぼす蒸留水、水道水への浸漬温度・時間の影響 (2010)
  • Author(s): 槙尾幸子、桑田寛子、治部祐里、田淵(林)真愉美、寺本あい、渕上倫子
  • Organizer: 日本家政学会第62回大会
  • Place of Presentation: 東広島市
  • Year and Date: 2010-05-30
• [Presentation] 冷凍処理したジャガイモの物性と官能評価 (2010)
  • Author(s): 桒田寛子, 槙尾幸子, 寺本あい, 田淵真愉美, 石井香代子, 渕上倫子
  • Organizer: 日本栄養改善学会平成22年度大会
  • Place of Presentation: 札幌(研究発表要旨集p. 211)
• [Presentation] ジャガイモ(メークイン)の煮熟軟化とペクチン質の関係 (2010)
  • Author(s): 桒田寛子, 寺本あい, 治部祐里, 田淵真愉美, 槙尾幸子, 渕上倫子
  • Organizer: 日本調理科学会平成22年度大会
  • Place of Presentation: 福岡市(研究発表要旨集p. 9)
• [Presentation] ジャガイモの硬化に及ぼす蒸留水、水道水への浸漬温度・時間の影響 (2010)
  • Author(s): 槙尾幸子, 桒田寛子, 治部祐里, 田淵真愉美, 寺本あい, 渕上倫子
  • Organizer: 日本家政学会第62回大会
  • Place of Presentation: 東広島市(研究発表要旨集p. 99)
• [Presentation] Changes in pectin, texture and structure of citrus yuzu during soaking in citric acid, heating or pressurization (2010)
  • Author(s): Michiko Fuchigami, Hiroko Kuwada, Yuri Jibu, Ai Teramoto
  • Organizer: 6th International Conference on High Pressure Bioscience and Biotechnology (HPBB2010)
  • Place of Presentation: Freising-Weihenstephan, Germany
• [Presentation] The quality of high-pressure-induced and heat-induced yuzu marmalade (2010)
  • Author(s): Hiroko Kuwada, Yuri Jibu, Ai Teramoto, Michiko Fuchigami
  • Organizer: 6th International Conference on High Pressure Bioscience and Biotechnology (HPBB2010)
  • Place of Presentation: Freising-Weihenstephan, Germany
• [Book] 生食のおいしさとリスク, PP. 235-250, 第3節生野菜のおいしさとは第1項テクスチャーを分析・加熱による変化を分担執筆 (2013)
  • Author(s): 渕上倫子, 他57名
  • Publisher: エヌ・ティー・エス
• [Book] 生食のおいしさとリスク (2013)
  • Author(s): 一色賢司監修、渕上倫子 他57名
  • Total Pages: 552
  • Publisher: エヌ・ティー・エス
• [Book] 「生食のおいしさとリスク」 第2章 第3節 第1項 テクスチャーを分析・加熱による変化 (2013)
  • Author(s): 渕上倫子
  • Total Pages: 16
  • Publisher: エヌ・ティー・エス
• [Book] 進化する食品のテクスチャー研究 (2012)
  • Author(s): 山野善正監修、著者渕上倫子, 他34名
  • Publisher: エヌ・ティー・エス
• [Book] 新しい食品加工学-食品の保存・加工・流通と栄養-, pp. 63-71, いも、野菜、果実類の加工を分担執筆 (2011)
  • Author(s): 渕上倫子, 他17名
  • Publisher: 南江堂
• [Book] 進化する食品のテクスチャー研究, pp. 289-314, 野菜のテクスチャー各論の第3節野菜、第4節果実を分担執筆 (2011)
  • Author(s): 渕上倫子, 他34名
  • Publisher: エヌ・ティー・エス
• [Book] 新しい食品加工学-食品の保存・加工・流通と栄養 (2011)
  • Author(s): 編者小川正、的場輝佳、著者渕上倫子, 他19名
  • Publisher: 南江堂